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Browned Butter Bread Pudding

Makes: 8 to 10 servings
Prep 40 mins Bake 350°F 40 mins to 45 mins
Browned Butter Bread Pudding
Ingredients
  •  Nonstick cooking spray
  • 8  cups  1-inch cubes dry, sweet egg bread (such as challah or Hawaiian)*
  • 1  cup  chopped pitted dates
  • 3/4  cup  butter
  • 6  eggs, beaten
  • 3  cups  milk
  • 1/3  cup  sugar
  • 1  tablespoon  vanilla
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  ground cinnamon
  • 2  tablespoons  coarsely chopped toasted hazelnuts
  • 2  cups  sifted powdered sugar
  • 1/4  teaspoon  vanilla
  • 3 - 4  tablespoons  milk
Directions

1. Preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside. In large bowl combine bread cubes and dates; set aside.

2. In small skillet heat and stir butter until browned. Remove from heat. Place 1/4 cup of melted butter in another large bowl (set remaining butter aside for sauce). Beat in eggs, milk, sugar, vanilla, nutmeg, and cinnamon until combined. Pour egg mixture over bread mixture; toss to coat.

3. Turn bread mixture into prepared baking dish. Place baking dish on cookie sheet. Bake, uncovered, 40 to 45 minutes or until knife inserted near center comes out clean.

4. Remove baking dish from oven; cool slightly. Sprinkle with nuts.

5. In small bowl stir together reserved browned butter, powdered sugar, and 1/4 teaspoon vanilla. Whisk in 3 to 4 tablespoons milk to make of drizzling consistency. Serve with warm bread pudding. Makes 8 to 10 servings.

From the Test Kitchen*Note:
  • To make dry bread cubes, spread the cubes out on a large baking sheet. Let them stand, uncovered, on a kitchen counter overnight, stirring the bread cubes occasionally.
Nutrition Facts (Browned Butter Bread Pudding)
  • Servings Per Recipe 8,
  • cal. (kcal) 627,
  • Fat, total (g) 28,
  • chol. (mg) 243,
  • sat. fat (g) 15,
  • carb. (g) 81,
  • fiber (g) 3,
  • pro. (g) 14,
  • vit. A (RE) 319,
  • vit. C (mg) 1,
  • sodium (mg) 544,
  • calcium (mg) 202,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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